>Carrot Cake (1 13x9-inch cake*)
>
>I got the basic recipe from a coworker in the mid-70s. She got it
>from Joan Jaqua, who, IIRC, is (or was?) her mom.
>
>cake:
>2 cups flours (I sometimes use half whole wheat flour)
>2 tsps baking powder
>1 1/2 tsps baking soda
>1 tsp salt
>2 tsps cinnamon
>2 cups sugar
>1 1/2 cups oil (I use 1/2 cup oil and 1 c applesauce, which I
>think makes this even better!)
>4 eggs
>2 cups grated raw carrot
>1 20-oz can crushed pineapple, drained (this = 1 2/3 c)
>1 cup raisins (or a combination of raisins and currants)
>1/2 cup chopped nuts (I use pecans or walnuts)
>
(instructions and frosting recipe snipped)

Thank you, Jean. I've already made the carrot cake and it came out
great. However, I do like your suggestion of substituting some apple
sauce for all the oil that's typically found in a carrot cake recipe
and will try that next time.

Ginny